Ingredient info:Dried chiles de árbol, thin, red, very hot 3"-long chiles, are available at Latin markets, specialty foods stores, and some supermarkets.

Preparation

Preheat oven to 400°F. Using your hands,
toss bread in a large bowl while drizzling
with 1/2 cup oil, squeezing bread to help it
absorb oil. Spread out on 2 rimmed baking
sheets, dividing equally; set aside.

Toast bread, stirring often and rotating baking sheets halfway through, until
croutons are golden brown and crisp on the
outside but still a little soft inside, about
20 minutes. Let cool; return to large bowl.

Meanwhile, toast fennel seeds in a small
skillet over medium heat, shaking pan often,
until seeds are fragrant and light gold,
2-3 minutes. Let cool. Using a spice mill or
a mortar and pestle, coarsely grind fennel
seeds; set aside. Alternatively, crush seeds
in a resealable freezer bag with bottom of a
heavy skillet.

Heat a large skillet over medium heat
for 2 minutes. Add remaining 1/4 cup oil
and butter. When butter is melted, add
rosemary sprigs and chile; let sizzle in
pan for 1 minute, then add crushed fennel
seeds, fennel, onions, thyme, and garlic.
Season with salt and pepper and sauté
until vegetables are tender and lightly
caramelized, 6-8 minutes. Discard rosemary
sprigs and chile. Add vegetable mixture and
Slow-Cooked Tuscan Kale to croutons.

Boil wine in same skillet over mediumhigh
heat until reduced by 3/4, 1-2 minutes.
Add broth; bring to a boil. Add to crouton
mixture; toss well. Season with salt and
pepper. Add eggs; stir to distribute. Transfer
to a 13x9x2" baking dish. Cover with foil.

Bake dressing until heated through,
about 30 minutes (a knife inserted into the
center should be hot to the touch). Remove
foil and bake until bread is golden and
crisped on top, 25-30 minutes longer.

my notes

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Recent Review

This was super delicious! I did, however, make a few changes (which is why I'm not rating the recipe). After the mushroom and fennel mixture, I slow cooked the kale but *without* adding the onions and pepper; that seemed redundant given that those same ingredients are in the mush-fennel mix. And, I used far less oil and butter. Turned out great! A keeper!